True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

1 tsp caster sugar

handful basil leaves

Method

Heat oven to 180C/160C fan/gas 4. Put the mince, onion, eggs, crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl. Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and crushed garlic to the bowl, then mix very well with your hands. Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.

Toss the peppers with the remaining garlic, 2 tbsp oil and chillies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.

Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more. The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.

Pour the excess fat and juice away from the meatloaf, then leave to cool. Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in rolls with salsa and a handful of rocket.

Comments, questions and tips

This is by far the best meatloaf recipe I have used. Very easy to make, tasty and moist. Never bothered with the salsa. Cold cuts are just as good. Served it at my wedding buffet and got more compliments on this than anything else on the buffet

poletta

13th Nov, 2015

5.05

Excellent!

pendavies

10th May, 2012

4.05

Very nice but turned out a bit dry so will (hate to say it) use value mince next time for a higher fat content! Also will shape it by hand and cook straight on the tray as I like my meatloaf very browned on the outside and I think cooking it in a loaf tin makes it a bit anaemic! But very tasty, didn't make the salsa this time but will do next time as I'm making it for a picnic in a couple of weeks.

hayleyb277

24th Feb, 2012

5.05

No chance of cold cuts the following day, husband and daughter scoffed the lot!!

natashakenworthy

30th Jan, 2012

I love Salsa recipes.
Check out my home made salsa recipe:
http://thenourishingroad.blogspot.com/2012/01/salsa.html
It's 'lacto fermented' which naturally improves the digestibility and vitamin content of the salsa!

julia_bakes

20th Dec, 2011

4.05

Excellent meatloaf recipe and the salsa is delicious. We have taken it up several mountains as it makes great portable food - just slice it and wrap in in foil and then carry the salsa in a tupperware and bring a bag of rolls. Scrummy!

vikingpurplepenguin

15th Sep, 2011

5.05

Ate hot with veg and new potatoes. The peppers burnt a bit in my unpredictable oven, but the salsa still turned out awesome. Added a bit more chilli flakes than stated, as the other half and myself love spicy food.
One end of my meatloaf came out with solidifying fat on it, but it was easily scraped off and disposed of.
Absolutely lovely, both really enjoyed it. Going to make meatloaf, salsa and olive sandwiches for work tomorrow.

thecherub

8th Jul, 2011

5.05

We loved this, excellent meatloaf and roasted chilli peppers. Will be making again and again! YUM! Only comment is that the peppers did not need as much time in the oven as was suggested. But yummy nonetheless!

sallysellwood_27

26th Jun, 2011

5.05

This is a brilliant recipe - just had to look it up on the website because I had temporarily misplaced my paper copy of the mag that it appeared in and thought I would leave a comment. I often make it to take camping with us because it does an easy cold friday night supper with potato salad and stuff that I also make and take with us, then does for a picnic lunch on the Saturday. The salsa is a bit spicy for the kids still but I keep trying them with it - the grown ups LOVE it.

kfenton01

22nd Sep, 2010

5.05

This is a wonderful recipe - I did add some sliced chilli and some veggies just to make it look a bit prettier - but OMG this is moreish - serve with loads of different salads, we kept going back for more. Highly recommended very tasty.

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